I make these with corn tortillas, but this recipe is also good over rice. My friend Lauren gave me this recipe a few months ago and it quickly became a family favorite
1/3 c. vegetable oil
1/4 c. lime juice
4 garlic cloves, minced
1 T fresh parsley, chopped fine
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
4 pieces chicken
8 corn tortillas
Combine 8 ingredients in a glass bowl (or resealable plastic bag.) Add
chicken, turn to coat. Refrigerate 8 hours, turning occasionally.
Drain and discard marinade. Grill or broil chicken 5-7 minutes on each
side. Cut into thin strips. Warm or pan fry tortillas in oil and serve
with toppings (lettuce, tomatoes and avocados.)